Description
Quick Dumpling Laksa is a vibrant and comforting Southeast Asian-inspired soup, combining fragrant red curry paste, creamy coconut milk, and tender dumplings. This 20-minute recipe is perfect for a hearty weeknight meal, garnished with fresh vegetables and zesty lime for an authentic flavor boost.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- ⅔ cup (195 g) red curry paste
- 400 ml (13½ fl oz) coconut milk or cream
- 4 cups (1 litre) chicken stock
- 1 tsp fish sauce (can be substituted with tamari or all-purpose soy sauce)
- 1 tsp sugar (optional)
Dumplings and Vegetables
- 18–20 freezer dumplings (veggie, chicken, pork or prawn/shrimp)
- 1 bunch bok choy or choy sum, sliced in half lengthways
- 1 cup (90 g) bean sprouts
Garnishes
- ¼ bunch coriander (cilantro), leaves picked
- Fresh sliced bird’s eye chilli (optional)
- Crispy fried shallots
- Lime wedges
Instructions
- Cook the ginger and garlic – Heat the olive oil in a large pot over medium heat. Add the freshly minced garlic and ginger and cook for about 30 seconds until fragrant, releasing their aromatic flavors.
- Add the curry paste – Stir in the red curry paste and let it cook for another minute to release its essential oils and deepen the flavor of the soup base.
- Add the remaining flavors – Pour in the coconut milk (or cream), chicken stock, fish sauce, and sugar if using. Stir everything together thoroughly to combine all ingredients into a smooth, flavorful broth.
- Drop the dumplings in – Bring the mixture to a gentle simmer, then carefully add the dumplings to the pot. Simmer for 5 to 7 minutes, or until the dumplings are cooked through and plump.
- Add the greens – During the last 2 minutes of cooking, add the bok choy or choy sum so they soften slightly while retaining some crunch and vibrant color.
- Serve – Ladle the laksa into bowls and top with fresh bean sprouts, coriander leaves, sliced bird’s eye chilli if desired, crispy fried shallots, and a squeeze of fresh lime juice for brightness and contrast.
Notes
- Red curry paste can be store-bought or homemade; ensure it is dairy-free if needed by checking the label.
- For a richer laksa, use coconut cream instead of coconut milk.
- Sugar is optional and can be adjusted to balance the curry’s heat and saltiness.
- Dumplings can be vegetarian or meat-based according to preference.
- Substitute fish sauce with tamari or soy sauce for a vegetarian or vegan option, but note this changes the flavor profile slightly.
